Butternut Squash Kumpir with Beef, Feta & Veg Filling
Kumpir with a twist: instead of a giant baked potato, a butternut squash takes centre stage here. The halves are roasted in the oven, then generously loaded with a hearty beef, feta and vegetable mixture and baked again until everything is beautifully soft and full of flavour. Red lentils on the side turn this into a complete autumn dinner that's warming and satisfying.
Ingredients
- 1 butternut squash
- 250 g minced meat (half beef, half pork)
- 1 block feta, ideally sheep's milk feta
- 2 large carrots
- 1 shallot
- 4 sprigs fresh oregano
- 2-3 tbsp vegetable stock
- salt
- pepper
- olive oil
- 150 g red lentils
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 2 Servings |
|---|---|---|
| Calories | 680 kcal | 1,360 kcal |
| Carbohydrates | 58 g | 116 g |
| Protein | 42 g | 84 g |
| Fat | 30 g | 60 g |
| Fibre | 12 g | 24 g |
| of which sugar | 10 g | 20 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Wash the squash and cut it in half lengthways. Scoop out the seeds with a spoon. If needed, scoop out a little extra flesh to make enough room for the filling. Chop the scooped-out flesh and set it aside to add to the filling later.
- Line a baking tray with baking paper. Place the squash halves on top, cut side up, and drizzle with a little olive oil and a pinch of salt. Roast in a preheated oven at 180C (fan 160C) for about 30 minutes.
- Meanwhile, peel and finely chop the shallot. Peel the carrots and cut into small pieces. Brown the minced meat in a large pan until golden, then add a little olive oil along with the shallot and fry together.
- Add the reserved squash flesh and the carrots to the pan and fry briefly. Deglaze with 2-3 tbsp vegetable stock. Cut the feta into cubes and fold it in. Wash the oregano, pick off the leaves and stir them through the filling. Season with salt and pepper.
- Take the squash out of the oven, spoon in the beef, feta and veg filling, and bake for a further 15 minutes until the squash is really tender. Serve any leftover filling on the side.
- While the squash kumpir finishes in the oven, cook the red lentils in boiling salted water until tender and serve alongside. Scoop out the squash like a classic kumpir with a spoon and enjoy, right down to the skin.
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Nutrition facts per serving (estimate)
| Calories | 680 kcal |
|---|---|
| Carbohydrates | 58 g |
| Protein | 42 g |
| Fat | 30 g |
| Fibre | 12 g |
| of which sugar | 10 g |
Frequently asked questions
Which squash works best for squash kumpir?
Butternut squash is ideal because it has a firm skin that acts as a bowl and creamy, flavourful flesh.
Can I swap the mince for a vegetarian alternative?
Yes, you can replace the mince with soya mince or chickpeas to make the recipe vegetarian.
How long does the squash need in the oven?
The squash roasts for about 30 minutes first, then a further 15 minutes with the filling, so around 45 minutes in total.
Can I leave out or swap the lentils?
The lentils are a side dish and can be left out or swapped for rice, couscous or bread.
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